Hearty portion of smoked lake superior whitefish spread accompanied with shaved red onions, capers and flatbread.
Fresh basil, garlic, tomatoes, shaved Parmesan cheese on top of five sliced bruschetta breads and drizzled with our balsamic glaze.
Delicate escargot served in a savory butter herb garlic sauce with crostinis.
2 Medallions grilled and served with a red pepper aioli on toasted rolls.
Smoked salmon set on top of a horseradish dill cream and toasted crostini.
Fresh mushrooms filled with a blend of crab, shallots and baby spinach.
Classic lobster bisque finished with sherry and creme fraiche.
Fresh quinoa, goat cheese, sliced strawberries, chopped walnuts and kale lettuce served with a raspberry vinaigrette.
Artisan spinach blend salad with crimini mushrooms, grape tomato, goat cheese, and sweet potato confetti served with house dressing.
Crisp romaine lettuce tossed in housemade dressing topped with croutons and shaved Parmesan.
Fresh romaine wedge served with crumbled blue cheese, red onion, tomatoes, and bacon. Served with blue cheese dressing.
Fresh tomatoes, fresh mozzarella, fresh basil, and baby arugula drizzled with extra virgin olive oil and balsamic glaze garnished with country olives.
A trio of filet medallions grilled and served in the classic oscar style or served with our trio of house sauces accompanied with asparagus.
Frenched pork chop grilled and topped with flame roasted maple apple glaze.
16 OZ. Dry-Aged bone-in strip steak grilled to your liking and served with house sauces.
A center cut filet grilled and served with bearnaise or gorgonzola cream.
Pan-Seared marinated lamb rack oven roasted and glazed with a rosemary au jus.
Filet of great lakes whitefish encrusted in Parmesan and herbs and drizzled with lemon beurre blanc sauce.
8 Oz. Bone-In veal chop grilled and topped with a choice of marsala, piccata or oscar style.
Lobster, bacon, fresh basil, tomatoes, garlic and shrimp tossed in a creamy lobster sauce over fettuccine.
2 (4 Oz). Lobster tails broiled with house seasoning and served with hot drawn butter.
Butterflied red snapper, encrusted in Parmesan and herbs and drizzled with a Dijon cream.
French roasted chicken breast pan seared and smothered with our signature champagne mushroom sauce.
2 (3 OZ). Filet medallions grilled and covered with house sauces and paired with a 4 Ounces lobster tail with hot drawn butter.
One tomato and one pepper filled with an herb garlic cream cheese stuffing, finished with an herb infused olive oil.
Jumbo gulf shrimp, mussels, crab meat, capers and tomatoes sautéed in a white wine lemon butter sauce with angel hair pasta.